Tag: beard

Pasta with friar's beard: a fresh and light idea – Italian Cuisine

Pasta with friar's beard is a simple recipe, but very tasty. You can make the variant with the tomato or the white one

The pasta with the beard of a friar agretti just to understand – it is a first course that is easy to make and that offers lightness, a delicate but tasty recipe.

There friar's beard it is a precious vegetable for the balance of our body, rich in fiber, vitamins and minerals and there are many ideas for cooking agretti: from potato pie fillet of perch, passing through a delicious pie with stracchino cheese to some eggs to be embellished with lime up to the pasta that we propose below.

Pasta with friar's beard in sauce


To prepare pasta with a friar's beard at home you will need: 320 g of macaroni-like pasta, 300 g of friar's beard, 600 g of tomato pulp, 1 clove of garlic, basil, fresh chilli pepper (optional), extra virgin olive oil of olive and salt.


The first thing to do is clean the monk's beard thoroughly and boil it for 4-5 minutes in salted water. The vegetables are then drained well and stir-fried with a clove of garlic, extra virgin olive oil and a teaspoon of chili pepper. When the vegetables are cooked, it is time to add the tomato pulp, season with salt and continue cooking.

Meanwhile, cook the macaroni in a separate saucepan, from drain al dente to add them to the sauce with a priest's beard.

The pasta is then stirred in the pan with the sauce a live fire, mixing well. After serving, it can be seasoned with a basil leaf.

pasta with friar's beard recipe ingredients preparation Italian cuisine

Pasta with white friar beard


Pasta with a friar's beard can also be prepared in Whitein this case you will need: 320 g of spaghetti, 300 g of friar's beard, 70 g of smoked ricotta, 70 g of bacon, vegetable broth, shallot, extra virgin olive oil, salt and black pepper.


Wash and clean the agretti and cook them in salt water for about 3 minutes, leaving them crispy. Cut it into rings shallot and in chunks there bacon. Brown the bacon in a non-stick pan until crispy. Brown the shallot then add some vegetable broth a little at a time, then add the agretti, the bacon, stir and season with salt and pepper.

Bake spaghetti, drain them al dente and add them to the preparation with the beard of a friar, stir and sprinkle with the ricotta salata before serving.

Linguine recipe with perch and friar's beard – Italian Cuisine

Linguine recipe with perch and friar's beard

  • 400 g perch fillets
  • 350 g linguine
  • 50 g trimmed friar's beard (agretti)
  • 20 g spring onion
  • 4 canned peeled tomatoes
  • White wine
  • anchovies in oil
  • sage
  • fresh chilli
  • extra virgin olive oil
  • salt

For the recipe of linguine with perch and friar's beard, spin the perch fillets and cut 4 (about 200 g) into small cubes. Cut the peeled tomatoes into coarse chunks. Clean the onion, cut it and brown it with a drained anchovy fillet, in a spoonful of oil, for 2-3 minutes, then add the peeled pieces, the diced perch and 5 sage leaves.

Deglaze with a splash of wine, then wet with a ladle of water, then add salt and cook for 5-6 '. Boil the linguine in salted water. Wash the friar's beard, add it to the pan with the diced perch and the tomato and continue for 2-3 minutes.

Brown the other 4 perch fillets on both sides in a pan, with a veil of oil and 2 sage leaves, for about 5-6 '. Drain the pasta, transfer it to the pan with the dressing, then distribute it on the plates and complete with the perch fillets divided in half and a little chopped chilli pepper.

Recipe Friar's beard, anchovies and raspberries – Italian Cuisine

Recipe Friar's beard, anchovies and raspberries

  • 450 g a monk's beard
  • 16 anchovies
  • 12 raspberries
  • half red onion
  • raspberry vinegar
  • lemon
  • mustard
  • extra virgin olive oil
  • coarse salt

For the recipe of monk's beard, anchovies and raspberries, remove the anchovies from the head, open them
a book and remove the bone, leaving them attached by the tail. Put them in coarse salt and let them rest for 50 minutes, then rinse them well to remove the salt. Peel the onion, cut it into slices and place it in coarse salt for 20 minutes. Rinse it, season it with 2 tablespoons of oil and the juice of a lemon and leave it to rest for about an hour.
Clean the monk's beard well, boil it in boiling salted water for 1-2 minutes, then dip it in ice water. Prepare a vinaigrette by adding 4 tablespoons of oil, 2 tablespoons of raspberry vinegar and a tablespoon of mustard. Lay the monk's beard and anchovies on the plates, season with the vinaigrette, complete with onions and raspberries, and bring to the table.

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